Now Serving Key Lime Pie

Need a good recipe for company this summer?

Most of us have made a Key Lime Pie at some point in time, haven't we? This particular one is a keeper! The reason we liked it so much, was the touch of sweetened sour cream, which I had never added before. We are trying different recipes, which are easy to prepare and have received the "two thumbs up" to serve during the beach vacation. This one has obviously made the list!

SUMMER'S END KEY LIME PIE

1 1/2 cups graham cracker crumbs

1/2 cup granulated sugar

1/2 stick butter, melted

2 (14-ounce) cans sweetened condensed milk

1 cup key lime or regular lime juice

2 whole large eggs

1 cup sour cream

1/4 cup powdered sugar

1 tablespoon lime zest

Preheat the oven to 375 degrees F. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling. If you want to save time, simply use a store bought graham cracker crust.


Lower the oven temperature to 325 degrees F. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.






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Window Shopping

Come With Me......

That was so enjoyable. We did not spend a dime,
but we spent time together...
Life is Good!

Shrimp Macaroni Salad

A Steamy Forecast Ahead.....August Summer Days

We are pretty much living in the pool! This is our haven during these triple- digit, dog days of summer. We are building our oasis in small increments and by next year, we hope to have the flower beds transitioned to new plantings and mulch. In the meantime, we are adding a few pieces of outdoor furniture to enjoy while entertaining.

New chairs by the firepit

Peacock Blue Patio Umbrella by the Chaise Lounge Chairs

Enjoy the rest of your summer!

My thoughts are turning to the beach wedding

just a few weeks away!

Miss Judy and I have been making this shrimp salad for years, from the time she lived in New Orleans and we lived on the Mississippi Gulf Coast. I remember serving this to my mother-in-law, Miss Bobbie, when they were visiting us shortly after little M was born. Darling was in the Air Force and we had a small apartment close to Keesler AFB, where she was born. We were having our "ladies luncheon" and she was impressed with this salad. I was thrilled that I had prepared and served something she enjoyed, since she was such an excellent cook!

Shrimp Macaroni Salad

1 lb. fresh shrimp, peeled and boiled

1 ½ cups macaroni shells, cooked and drained

4 ounces of American cheese, cubed

½ cup chopped celery

¼ cup chopped green pepper

2 T. chopped onion

½ cup mayonnaise

½ cup sour cream

3 T. vinegar

¾ t. salt

1/2 t. Tabasco Sauce

Prepare your fresh shrimp by boiling in water that has been enhanced with crab boil. Boil just until pink, about 2-3 minutes. Drain and remove tails. Boil macaroni shells and drain. Toss shrimp with macaroni and add the celery, green pepper, onion and cheese. Blend the remaining ingredients together and toss gently with the pasta shrimp mixture. Cover and chill for about one hour. Estelle’s serves this with lettuce lined bowls and garnishes with green pepper rings. Crescent rolls are also served.

Breakfast on the Beach

On the dock of the bay

Every year while visiting the beach, we plan one night to have fresh gulf seafood. We pack the cars with everyone and make a run into town for an afternoon of shopping at Joe Patti's Seafood Market! Oh the fun we have selecting gulf shrimp, soft shell crabs and white fish. We also make our way to the wine shop and select a few good bottles of vino to take with us! The days are full of living and the cooking is easy!

This is a pretty easy breakfast that we prepare before heading out to play and gather up seashells. Believe it or not, the grandchildren love this breakfast and it features those beautiful summer tomatoes.

Everything Bagel Thins with fresh tomatoes, cream cheese

 and a sprinkle of Mrs. Dash Seasoning!

Noah sometimes will request a slice of melted cheese on his serving,

rather than cream cheese! Good idea Noah!

I also have plenty of Trop50 on hand! I don't know if you have tried these yet, but they have much less sugar and taste so light and refreshing! We mix one-half lemonade and one-half orange juice together for a breakfast cocktail...a little lesson I learned from Grandmother Grace!

Time now for fun in the sun!

Lemon Curd Yogurt Muffins

What shall we make with a jar of

lemon curd and one egg?

Do you ever find yourself wanting to bake something and you are out of a key ingredient, such as milk or eggs? Well, today I was in luck! Estelle's was down to her last egg and 1 cup of this fabulous Lemon Curd left and that was all we needed for these delectable muffins! You must try these! They are light, moist and full of lemon flavor! Tell hubby to pucker up and give you a big ole' smooch for baking up these ..oh so yummy muffins!

Lemon Curd Yogurt Muffins

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup sugar

1 egg

1/2 cup plain yogurt

(Estelle's uses Oikos, because she loves John Stamos and

 it's really good Greek Yogurt)

1/2 cup whole milk

5 tablespoons unsalted butter, melted and then cooled slightly

1 cup lemon curd

Preheat the oven to 350*F. Spray a muffin tin with cooking spray. In a large bowl sift together the flour, baking powder, salt and sugar. This makes for a light muffin!


In a separate and smaller mixing bowl, mix the egg, yogurt, milk and melted butter together. Make a well in the center of the dry ingredients and pour the wet mixture into the center. Mix gently, only until the ingredients are combined. Add 2/3 of the lemon curd  and quickly "blend" it through the batter.

Fill the muffin cups 3/4 full. Bake for 30 minutes until golden brown. Transfer to a wire rack to slightly cool. I scoop out a little center in each muffin and place a good teaspoon of the remaining lemon curd inside and on top of each muffin! Serve slightly warm! If you love lemons, then you are gonna make these many, many times!  

Mae's Day

Oh Baby...It's Hot Outside!

Sunshine on my shoulders makes me happy

It also makes me lazy

It's late afternoon and that means.....the bunnies may be around

Do you see what I see?

The tail begins to twitch

Such a little cutie

Mae's View

Enough of that

So much better on top of the table....a better view and I can stretch out....

so hard being on patrol

Best Cheeseburger Pie

Estelle's served an old favorite Sunday evening. It was a hot and busy weekend in Texas, so we enjoyed a cold glass of iced tea and an easy homestyle dinner, as we relaxed and prepared for the week ahead. Now, I know that you have also made some form of a Cheeseburger pie for your family. There are several variations of this recipe and the great thing about it is, you can mix up just about anything you have on hand. Men love this dish!

We serve our Cheeseburger Pie with a side vegetable and

fresh summer tomatoes. Easy breezy, nice and easy!

ESTELLE'S CHEESEBURGER PIE

1 1/2 cup milk

3/4 cup Bisquick Mix

3 eggs

2 tomatoes

1 cup shredded cheddar cheese

4 slices American Cheese

1 lb. ground chuck

1/2 cup chopped onion

8 ounce can tomato sauce

Salt, Pepper and Garlic Powder to taste

1/4 cup Italian bread crumbs

2 T. Heinz 57 Sauce

2. t. Worcestershire Sauce

1 T. Italian Seasoning

Preheat oven to 350 degrees F. Brown ground chuck. Add onions and saute until golden. Drain. Add the seasonings and mix until well combined. Add tomato sauce, Heinz 57 sauce and Worcestershire Sauce and mix well. Spoon this mixture into a greased pie dish.  In a separate bowl, mix the Bisiquick, eggs and milk. Sprinkle in the shredded cheddar cheese. Pour over the ground beef mixture and top with slices of american cheese. Bake for 30 minutes.